This recipe is super yummy and so flexible! Below is our favorite cereal version, but there are many ways to tweak the recipe depending on your preferences. For the nuts you can put either all almonds or all cashews (or split them as listed below or even try a totally different type of nut). Also, the same thing works for the seeds – you can either put in all pumpkin seeds or all sesame seeds or put in half and half. You could easily play around with the amounts of sesame seeds and flaxseeds as well. If you can’t find unsweetened shredded coconut you can leave it out completely.
If you want granola cereal make it with rolled oats. If you want granola bars then substitute steel cut oats for the rolled oats, and I also like to add dried fruit bits before baking the bars. For the cereal, once it has baked and cooled completely, you want to put it in a gallon zip lock to break it up into small cereal pieces. If you are making granola bars just break off big chunks instead of using a bag. Don’t expect perfectly uniform rectangles for your granola bars – these are homemade after all!
Granola Bars / Cereal
Ingredients
- 3 1/2 cups oats, rolled, (if you want bars use steel cut oats so it will stick together better)
- 1 cup almonds, raw, sliced
- 1 cup cashews, or walnuts or pecans
- 1 cup unsweetened coconut flakes
- 1/2 cup sunflower seeds, raw
- 1/2 cup pumpkin seeds, raw
- 2 teaspoons cinnamon, ground
- 1 1/2 teaspoons ginger, ground
- 1/2 teaspoon nutmeg, ground
- 6 tablespoons butter, unsalted
- 1/2 cup honey
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
- Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
- Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
- Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
- Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
- The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Whole Food Snacks for Kids and AdultsOther Posts You Might Like
Love this recipe! Just wondering what the serving size is though? I don’t see it anywhere.
Love this recipe. But what is the serving size for this recipe?
I have a granola bar pan. Would the cooking time change to make bars instead?
I love this recipe for a cereal but I would really like to have bars. I find when I try to cut it into bars, it crumbles apart. Could I use more honey or add something to help it hold together better?
Thank you!
I make this recipe every other week for my husband and me… We love it! I’m sorry that I don’t have time to read through 90 pages of comments, and maybe this has already been answered. We’re getting ready to start the Daniel Fast next week, and I wondered if there is a way to make this adaptable for the fast. If you’re not familiar with the fast, it’s very strictly vegan, including the fact that I wouldn’t be able to use cow butter, but could I use coconut oil? Also, I can’t use any sweeteners, including I can’t use honey. I know the honey helps hold it together, but would it still work okay without adding honey? Obviously not as sweet, and also not held together, so a “looser” granola. The thing I’m looking for is that this would be a whole grains/nuts mix that would be great sprinkled on fruit for breakfast! I’m just curious if you’ve ever tried something like that with this recipe. Have you ever added raisins or dates, for example, to maybe add some sweetness to it. I might also add that I live overseas, so my options are somewhat limited… Any thoughts or recommendations you have would be greatly appreciated! ;)
Coconut oil would be a good sub for the butter, but I’m not sure how it would turn out without honey. Good luck!
Do u use quick oats or old fashioned? Ty
Can I make cereal with the steel cut oats? It’s all I have right now and Idon’t want to make bars. Thanks!
What about adding maple syrup?
Hi, it’ summer here in Maine and I think the humidity is effecting my granola. It’s not crisping well since it’s been more moist outside. Any suggestions? Thanks!
Hi there. Are you storing it in an airtight container. It’s pretty humid here in NC, too, :)
How would I change the recipe to make this into bars?
Thanks!
We love this recipe. Does it freeze well? I would love to make an really large batch all at once. Thanks!
Yes, it does. :)
If I were to add dried fruit to this recipe, how much should I add? Also, should it be added before or after baking?
Hi there. I think you will find this useful: https://food52.com/blog/16732-how-to-add-dried-fruit-to-granola-before-baking.
My daughter introduced me to this recipe as granola. This is fantastic. I use fresh nutmeg so the amount is cut back some. The first time I couldn’t find raw cashews so I used almond slices and pecans. My daughter made it with the cashews and almonds and I must say I prefer it that way but it’s a taste preference. Have you ever tried making it with agave syrup and coconut oil?
Hi there. We’ve used coconut oil but do not use agave.
Do you have the calories figured out on the granola recipe? I absolutely love it!!!! Need to know if I eat a 1/2 cup, how many calories is that? Fat? Carbs? Protein? Thanks so much!
Hi there. We do not provide the nutrition details on our recipes. Our focus is simply getting people to eat real food and to be less concerned about numbers. This post helps explain our philosophy: https://www.100daysofrealfood.com/healthy-eating-defined/.
Do I need to stir while it’s cooking. Thank you,
I usually do simply to help it cook more evenly.
It seems like you’re referring to sunflower and sesame seeds interchangeably. Are they the same thing?
No. Sunflower seeds are a lot larger than sesame seeds.
I just cooked this up in the oven, and it’s delicious! Nonetheless, I don’t think I’ll be able to eat it all by myself in two weeks. Would it refrigerate/freeze well? If so, how long do you think it would keep?
It does freeze well and can be kept for months in the freezer.